Peel and rinse sweet potato. Using aggression and a sharp knife (haha), cut sweet potato in half, then into thirds before dicing into small cubes. 2.
Clean green onion stems and bulb bottoms well under running water and then cut off rooted ends (can be replanted). Thinly cut ends up to where the stem turns green.
Add oil and onion to a large skillet over medium heat. Cook for 2 minutes then add sweet potato. Add 1/2 cup of water . Add paprika, pepper and rosemary and mix well. Let cook for 6 minutes, shaking the skillet or stirring occasionally.
Cut sausage in half longwise, then in half again to make cubing the sausage easier.
Add potatoes and onion to a small bowl and place sausage in same skillet with 1/4 cup of water and let sausage cook for 3-5 minutes until water evaporates. Add potatoes back in and if potatoes are undercooked (still hard) add a splash of water.
In the bowl from the potatoes, add balsamic vinegar and jelly and mix well with a fork until blended. Add to sausage and potato mix and stir well. Cook for 3 minutes until liquid evaporates and remove from heat. Add a pinch of salt it desired.